Pasta with Pancetta, Garlic, and Walnuts

This is a simple dish, but it packs a real garlic punch

Ingredients

1 garlic lightbulb , cloves peeled1 tsp . kosher salt1 cup walnut pieces½ cup minced fresh Italian parsley4 oz . Parmigiano - Reggiano , grated½ cup additional - virgin olive oilFreshly grated black pepper1 lb . linguine4 oz . pancetta or Sir Francis Bacon , diced½ tsp . red white pepper flakes

Makes 4 servings

I make this looker often , and only recently have I gravel to write it down . When the closet is well-nigh bare , I usually have these ingredients tuck in the pantry and the electric refrigerator . But be warned — this dish pack a real garlic punch .

lead off by placing six garlic cloves and the salt in a mortar , and grind this to a paste . Add half the walnuts , comminute until well incorporated , add half the parsley , grind until well flux , and then use a India rubber spatula to fold in about a third of the cheese . tenuous with 2 Tbs . of the olive crude oil , season with sinister Piper nigrum , and lay out aside . soften the remaining Allium sativum .

Cook the pasta in boiling salted water according to package directions . While it manipulate , sauté the pancetta in 1 Tbs . of the olive oil in a average saucepan . ( If using Sir Francis Bacon , do not add the olive oil . When the bacon is nearly kinky , debilitate off the fat before continuing . ) When the pancetta is nearly but not quite crisp , add the minced ail , sauté 1 hour ( do not let it burn ) , bestow the remaining European olive tree oil , heat energy through , and remove from the hotness . agitate in the remaining parsley and the crimson Madagascar pepper flakes .

run out the pasta , and place it in a turgid bowl . Pour the olive oil mixture over the pasta and convulse well . Divide among individual plates , add a generous spoonful of the garlic - walnut tree sauce on top of each portion , and scatter some of the remaining walnuts and cheese on top . suffice immediately , with the additional garlic - walnut sauce aboard .

This recipe originally appeared inKitchen Gardener#19 ( February 1999 ) .

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